Name: Potato Zucchini Tots Recipe
Prep time: 10 min
Cook time: PT-497188H52M40S
Total time: PT-497188H52M40S
Cuisine: American
Ingredients: 2 zucchinis (about 250g), grated; 1 cup/250g cooked mashed sweet potato; 1 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons coconut flour

Print Recipe· 4.2 from 15 reviews

I absolutely love sharing this Potato Zucchini Tots Recipe because it’s one of those comforting yet healthy snacks that feels like a warm hug in every bite. The combination of tender sweet potatoes and fresh zucchini makes these tots irresistibly flavorful while keeping things light and nutritious. Whenever I make them, I’m always thrilled by how crispy they turn out on the outside, while staying soft and tender inside—a perfect treat for any time of day.

Why You’ll Love This Potato Zucchini Tots Recipe

What really captivates me about this Potato Zucchini Tots Recipe is the balance of flavors and textures. The sweetness of the mashed sweet potato pairs beautifully with the subtle earthiness of the zucchini, and the garlic powder adds that perfect savory note. I find the seasoning just right to please both kids and adults alike, making it a crowd-pleaser every single time. Plus, the coconut flour gives a light crispiness without being heavy, which makes these tots feel like an elevated comfort food.

Beyond taste, the ease of preparation is such a joy. I don’t have to fuss over complex techniques or unusual ingredients—just some simple staples and a little squeeze of effort, and these tots come together in under an hour. They’re perfect for weeknight dinners when I want something quick but still nourishing, or for parties as a fun finger food that never sticks around long. Seriously, once you make these tots, they’ll feel like a go-to recipe you can count on.

Ingredients You’ll Need

In a clear glass bowl on a white marbled surface, there are four distinct layers of ingredients. On the left side, there is a large mound of shredded green zucchini with dark green skin bits visible, creating a fluffy texture. On the right side, there is a vibrant mound of smooth mashed orange sweet potato. Sitting on top of the sweet potato are three smaller heaps of powdery seasonings: one is white, another is pale pink, and the last is ground black pepper with a coarse texture. The colors contrast sharply with each other and the transparent bowl makes all textures clear. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential, each adding its unique touch to the final tots—whether it’s flavor, texture, or color that brings the recipe to life.

Grated zucchinis: I use about 250 grams, and squeezing out their moisture is key for crispy tots.
Cooked mashed sweet potato: Around 250 grams adds natural sweetness and a creamy texture I adore.
Garlic powder: Just a teaspoon to boost flavor without overpowering.
Sea salt: A half teaspoon balances all the tastes perfectly.
Black pepper: Adds a gentle heat that lifts the whole dish.
Coconut flour: Two tablespoons help bind the mixture while keeping it gluten-free.

Directions

Step 1: Preheat your oven to 160C (350F) and line a baking tray with baking paper to ensure the tots don’t stick and bake evenly.

Step 2: Take your grated zucchinis and use your hands to squeeze out as much moisture as possible. This step is crucial because excess water can make the tots soggy instead of crispy.

Step 3: In a mixing bowl, combine the moisture-free zucchini with the mashed sweet potato, garlic powder, salt, black pepper, and coconut flour. Mix everything well until you get a uniform mixture that holds together.

Step 4: Shape the mixture into tablespoon-sized tots with your hands, placing each one gently onto the prepared baking tray, leaving space between them for even cooking.

Step 5: Bake for 30 to 35 minutes, or until the tots turn a beautiful, slightly golden brown color. You’ll know they’re ready when the edges feel crisp to the touch.

Step 6: Serve the tots warm with your favorite dipping sauce. I love pairing them with a tangy yogurt dip or a classic ketchup for an easy crowd-pleaser.

Servings and Timing

This recipe makes about 32 tots, which is perfect for serving a crowd or enjoying multiple snack sessions. The prep time is around 10 minutes, mostly for grating and mixing, and the cook time takes about 30 to 35 minutes. Altogether, you’re looking at roughly 45 minutes from start to finish. No extra resting or cooling time is necessary, but I always recommend letting them cool slightly for the best texture before diving in.

How to Serve This Potato Zucchini Tots Recipe

A white round plate sits on a white marbled surface, filled with small, oval-shaped orange patties that have dark green flecks and lightly browned spots on their crispy outside; on the right side of the plate is a white round bowl filled with thick, deep red sauce, slightly glossy and smooth. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these tasty Potato Zucchini Tots, I always like to think about pairing them with dips that complement their savory and sweet notes. A herby garlic aioli or a zesty tomato salsa works wonders, and I sometimes add a dollop of sour cream to keep things cool and creamy. For sides, a fresh salad or steamed veggies make a perfect wholesome meal around the tots.

Presentation-wise, I like to arrange the tots neatly on a rustic wooden platter, garnished with a sprinkle of fresh parsley or chives. It’s such a simple touch that elevates the look instantly. These tots shine best when served warm, right out of the oven, but they’re still tasty at room temperature if you have leftovers to nibble later. For drinks, a crisp white wine or a light sparkling water with lemon really brings the flavors together beautifully.

These tots are so versatile: I’ve served them at family dinners, casual get-togethers, and even holiday brunches. They’re great finger foods that everyone can enjoy barefoot in the kitchen or dressed up for a fancy appetizer platter. No matter the occasion, they’re bound to be the star of your table!

Variations

I love how flexible this Potato Zucchini Tots Recipe is, so I often tweak it based on what I have on hand or the dietary needs of my guests. For example, you can swap out the sweet potato for regular mashed potatoes or even cooked butternut squash for a slightly different sweetness and texture. If you want a gluten-free option, coconut flour works wonderfully, but almond flour can also be a tasty alternative.

If you’re vegan or avoiding eggs, this recipe is naturally egg-free, which makes it a win in my book! For more flavor variations, adding fresh herbs like rosemary or thyme into the mix gives a lovely aromatic boost. I’ve also experimented with baking at a higher temperature for a shorter time to get extra crunch, but I personally prefer the slower bake to avoid drying them out.

Feeling adventurous? Try pan-frying the tots in a bit of olive oil for a crispier, golden exterior—just keep an eye on them so they don’t burn. These little bites really welcome creativity, and each version brings its own charm to the table.

Storage and Reheating

Storing Leftovers

If you have any tots left over (though that hardly ever happens), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. I like to layer them between sheets of parchment paper to prevent sticking if I have multiple layers.

Freezing

You can absolutely freeze these tots for a make-ahead snack. Arrange them on a baking sheet without touching and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep frozen for up to 3 months. When ready to enjoy, you can bake them straight from frozen—just give them a few extra minutes in the oven.

Reheating

To reheat, I recommend popping the tots back into the oven at 180C (350F) for about 10 minutes. This method helps them regain their crispness without getting soggy. Avoid microwaving if possible, as it tends to make them soft and less flavorful. If you’re in a rush, a quick pan-fry in a little oil can also revive their crunch and warmth.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! Regular mashed potatoes work well in this recipe and will give the tots a milder, more traditional potato flavor. Just ensure they’re well cooked and mashed smoothly for the best texture.

Do I really need to squeeze out the moisture from the zucchini?

Yes, this step is essential. Zucchini holds a lot of water, and if you don’t squeeze it out, your tots can turn out soggy and won’t crisp up nicely in the oven.

Can I make these tots gluten-free or vegan?

Definitely! This recipe is already vegan since it contains no animal products, and using coconut flour or other gluten-free flours keeps it gluten-free as well. Just check your flour choice to match your dietary needs.

What’s the best dipping sauce to serve with these tots?

I personally love a garlic aioli or a tangy ketchup, but they also pair beautifully with spicy mustard, ranch, or even a fresh salsa—you really can’t go wrong!

Is baking the only way to cook these tots?

Baking is the easiest and healthiest way, but you can also pan-fry them to get a crispier exterior. Just use medium heat and turn them carefully to avoid breaking. Air frying is another great option if you want a fuss-free crispiness.

Conclusion

I hope you’re as excited as I am to try this Potato Zucchini Tots Recipe because it combines so many good things in one simple dish—flavor, texture, nutrition, and ease. Trust me, once you make these tot-sized bites of joy, they’ll quickly become a favorite in your home too. Happy cooking and even happier eating!